Grilled Corn on the Cob with Spicy Garlic Butter

If the recipe seems familiar, it should. This yummy, buttery corn has been featured as part of my Memorial Day Menu – Something for Everyone but not on its own. With so many wonderful opportunities for grilling in the summer, why limit the corn to a Memorial Day Celebration? I wanted to take a moment to feature this easy to prepare corn front and center.

If spicy butter isn’t your thing, you can always skip that part of the recipe. There are times when we grill up the corn but serve it in the usual way – with a pat of sweet butter and a sprinkling of sea salt. The tender, slightly smokey goodness of the corn is fine on its own.

Soaking the corn in water for 30 minutes prior to grilling is a must that should not be skipped. The husks will soak in the water, preventing them from burning. The extra water allows the corn to steam it the husks on the grill, enriching all that wholesome corn goodness.

Grilled Corn on the Cob with Spicy Garlic Butter
Ingredients – Corn
8 ears corn, in husks
4 fresh limes, quartered
2 tablespoons chopped chives, for garnish

Remove thick outer husks from the corn, leaving several layers of the thinner, pale husks in tact.

Peel back these layers of husks from the corn without removing them from the ears. Remove the silks, rinse ears and recover the corn with the husk. Secure husks with kitchen twine. Place ears of corn in a large pot of cold water. Let soak for at least 30 minutes. (The kernels will absorb some of the water, allowing them to steam in their husks when placed on the grill.)

While corn is soaking, make spicy butter.

Ingredients – Spicy Garlic Butter
2 sticks unsalted butter, slightly softened
8 cloves garlic, peeled and coarsely chopped
¼ Habanero pepper, seeded
¼ bunch fresh chives
Salt and freshly ground black pepper

Combine butter, garlic, Habanero, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use.

When ready to grill, remove corn from water and shake off excess. Place the corn on the grill, directly over fire; close the cover and grill. Check and turn periodically. If husks begin to burn, transfer ears and continue to cook using an indirect method. Grill for about 20 to 30 minutes. Corn should be firm but tender when properly grilled.

When corn is cooked, unwrap and brush with the garlic butter. Sprinkle squeezed with lime and garnish with chopped chives.

Note: While this recipe calls for 8 ears of corn, more can easily be made – provided there is room on the grill. There’s no need to increase the butter recipe – this recipe will make plenty of spicy butter.

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